Instructions: 1. Mix the flour, sugar and vanilla together and add the creamed butter, egg yolks and cream.

2. Bring this together until you have a dough and leave to rest in the fridge for 2 to 3 hours, wrapped in cling film.

3. Remove from fridge and roll out thinly.

4. Place into individual 4 inch tart moulds leaving 1/2 an inch over hang all around the moulds. This allows for shrinkage during cooking.

5. Prick each tart with a fork to avoid rising and line each tart with tin foil and baking beans (or rice or lentils).

6. Bake in a moderate oven - Gas Mark 5 / 180 c for approximately 20 minutes.

7. Check the pastry is cooked (by tasting the overhanging pastry) and remove from the oven and trim with a sharp knife to ensure the tart cases look neat and tidy.

8. Allow to rest until cool and turn out carefully.

9. Fill each mould (when cool) with a little fromage frais to just line them, and arrange the fresh raspberries on top.

10. Melt the conserve down with a little water and when dilute but still thickish, pass through a sieve.

11. Glaze each tart and serve.

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